Traeger Grilled Salmon Recipe (With Garlic And Herbs)

This Traeger Grilled Salmon is simple and incredibly delicious. The wood-fired flavor infuses the fish with a deep, smoky flavor. You only need a good piece of fish, ghee, lemon, your favorite dry seasoning, and a pellet grill. This recipe comes together quickly, making it the perfect weeknight meal.

Sick of bland oven-baked salmon? I was, too, until I tried grilling it on the Traeger. Now it's the only way I cook it. This recipe keeps it simple-just salmon, ghee, lemon, and seasoning-but the result is full of flavor and done in under 20 minutes. If your salmon dinners need an upgrade, this one's for you.

We bought our Traeger Pellet Grill over five years ago, and honestly, I wasn't sure if it would live up to the hype. I've always been someone who enjoys cooking, but I had stuck mostly to the oven or stovetop.

Salmon was something I'd bake out of convenience more than anything else. But once I tried grilling it on the Traeger, everything changed. That subtle smoky flavor transformed a basic piece of fish into something crave-worthy.

Now, this recipe is on repeat in our home. It was one of the first things I made when we got the grill, and it's still one of the meals I make when I want something low-effort with high reward.

This recipe pairs so well with Smoked Asparagus, Truffle Mashed Potatoes, Hot Honey Brussels Sprouts, Mexican Street Corn Pasta Salad, or Maple Roasted Brussels Sprouts.

If you are looking for more seafood recipes, check out my Traeger Smoked Salmon, Baked Lobster Cakes, Salmon Stacks, or Dungeness Crab Cakes.

• Salmon: For best results, I recommend using wild-caught salmon, as it's far more flavorful. Thankfully, you can find good-quality wild salmon in most grocery stores. Look for filets with a deep pink color, and try to avoid Atlantic salmon. For this recipe, I used coho, but you can use any type you like, such as sockeye or king salmon. Both would be delicious. 
• Ghee: I love using Ghee for its flavor and higher cooking temperature, but you can also use butter, avocado oil, or olive oil. 
• Lemon: You will want to use fresh lemon for this recipe. 
• Seasoning: Use your favorite seasoning blend or dry rub. I enjoy using herbs de Provence, New Bae, Amore, or Jerk Seasoning from Primal Palate. Any of these would be good choices.
• Sea Salt or Kosher Salt: You will want to adjust the salt based on the dry rub or seasoning you use. If your seasoning already has salt, just add a pinch. If you use something like Herbs de Provence, you might need to add a little more salt.

Substitutions And Variations

• Change Up The Fish: If you don't have salmon on hand, this recipe works well with wild cod or sablefish!
• Fat: If you don't like ghee or butter, you can swap it out for Extra Virgin Olive Oil or Avocado Oil.
• Play Around With The Spices: You can swap out any spice mix to keep things interesting! Want a little heat? Try using a Chipotle spice mix. Want to add a French twist? Try using Herbs de Provence. Enjoy a touch of sweetness? Add some brown sugar to your spice blend. The options are endless.

How To Make Traeger Salmon

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Step 1. Preheat your pellet grill to 350 degrees f.

Step 2. Gently rinse your filets, then pat them dry with a paper towel.

Step 3. Combine the ghee, lemon juice, spice rub, and salt in a small bowl. Next, use a basting brush to evenly distribute the ghee and spice mixture over the top of the salmon fillet.

Step 4. Place the salmon skin-side down onto the grill grates of your wood pellet grill.

Step 5. Cook with the lid closed until the internal temperature of the salmon reaches 130-135°F (this is about 10-15 minutes for 6-inch fillets), then let it rest for a few minutes. It'll finish cooking off the grill and stay juicy.  

Step 6. Once the fish is done, remove the filets from the grill and serve with an additional squeeze of lemon juice.

Best Wood Pellets For Grilling Salmon

The type of wood you use affects the flavor more than you'd think. Here are my go-to options:

• Applewood: Light, slightly sweet smoke that works with any salmon.
• Hickory: Stronger flavor, great if you like bold, smoky fish.
• Mesquite: Earthy and rich, perfect for heartier seasoning blends.
• Cherry: Mild and fruity, pairs well with sweeter rubs.

If you're unsure, Applewood is a great place to start-it adds just the right amount of smoky flavor without overpowering the fish.

What To Serve With Traeger Grilled Salmon

• Veggies: You can't go wrong with Traeger Smoked Asparagus, it's an easy win. Hot Honey Brussels Sprouts bring a little sweetness, and Roasted Carrots With Whipped Feta, Smoked Zucchini, or Smoked Green Beans add that perfect bit of crunch and creaminess.
• Salads: Need something fresh? Try serving alongside a Burrata Caprese Salad or spoon some Mango Habanero Salsa over your salmon for a spicy kick. Elote Pasta Salad is always a hit, especially for cookouts or casual dinners.
• Starches: Truffle Mashed Potatoes are pure comfort, and Crispy Smashed Potato Salad or Potato Salad with Spring Onion adds a fun twist. If you're in the mood for something a little fancy but still easy, go with Sweet Potato Truffle Fries. They're always a crowd-pleaser.

Storage And Reheating

Storage: You can store any leftover salmon in an airtight container in the fridge for up to 3 days.

Reheating: To reheat, place the fish in a 275-degree oven for 5-7 minutes or until warm. Watch it carefully as you do not want to overcook your fish or dry it out.